Caramel Sauce, refined sugar free




The last couple of weeks we have been indulging in “nice cream” every evening after dinner. It’s so good… frozen bananas, a little bit of cocoa, sweetener, blitz and done.

But I was missing something, something sticky on top so I came up with this caramel sauce, it’s refined sugar free. So much better for you than the store bought junk.

It’s quick to make but you do have to let it cool about an hour or so before using. It’s great on pancakes and french toast too.



Makes 1 medium jar

Cane Sugar Free   Egg Free   Gluten Free Vegetarian



1 C.  Coconut Blossom sugar

2 tbsp. butter

1 tbsp honey

3/4 C. coconut cream

1/2 tsp vanilla extract

pinch of Himalayan salt









Place the coconut sugar, honey and butter in a pan over a medium heat. Stir gently until the sugar has dissolved and let it bubble for 2-3 minutes.

Pour in the coconut cream and keep stirring until it has fully combined. Turn down the heat and allow the sauce to simmer for 10 minutes until it has thickened.

Remove from the heat and add the vanilla extract and salt and stir well. Pour the sauce into a bowl or jar and allow to cool. The mixture may thicken a little more once it cools.

Store in a sealed jar or container in the fridge for up to 2 weeks.




Not quite what you’re looking for? How about Almond Cherry Chocolate Chip Granola Bars


10 thoughts on “Caramel Sauce, refined sugar free

  1. apuginthekitchen says:

    Your caramel is a revelation, beautifully done. I have to make it and I can because it contains no refined sugar. I have never heard of coconut blossom sugar, is it similar to coconut palm sugar which I have on hand? Fabulous recipe.

    • The Cooking spoon says:

      Thank you so much Suzanne. You can use coconut palm sugar too, it is similar to coconut blossom sugar but extracted from a different part of the tree. Both have a very low G.I.

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